my favorite youtube channel cooking with dog posted this recipe of a tofu rare cheesecake recently and i was delighted. haven't tried incorporating tofu in my desserts just yet and i figured out i should!

rouge means red in french and its just in time for some sprucing up on my blog. somehow i've been doing lotsa brown/yellow bakes lately (unintentionally actually) and i kinda miss working with berries and roses. did my usual rounds of checking out new entremets on my favorite website cakechef and came across this vibrant looking entremet.

finally, i managed to make a decent loaf of bread. i didn't like how my breads used to turn out in the past. they always had this really dense and undercooked texture no matter how much i knead or proof them. i found out the culprit was actually the yeast. i used to use this french brand called saf-instant but somehow it didn't work well for me. changed to another brand and had considerably better results! the dough was so much quicker to rise and the texture was light and fluffy.